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Bread Pudding w/Rum Sauce Recipe

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This recipe for Bread Pudding w/Rum Sauce, by , is from Papa Art's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Art Broadnax
Added: Thursday, August 11, 2005


1 loaf stale French Bread
1/4 # Butter
1/4 # Raisins
3 Eggs Beaten
1/4 Cup Lt Brown Sugar
1 can Evaporated Milk
1 1/4 Cups Sugar
1 Sm Can Crushed Pineapple
3 Tsp. Vanilla
1/2 Tsp. Nutmeg

Rum Sauce
3/4 Cup Butter (Room Temperature)
1 1/2 Cup Sugar
2 Oz. White Rum

Preheat over to 350 degrees. Wet the bread and squeeze the water out of it. Melt the butter and mix with all other ingredients. Pour mixture into a well buttered 8x11 baking pan. Bake for 40-50 minutes or until a knife inserted in the center comes out clean.

Whip Butter until light and gradually add the sugar until the mixture is fluffy. Next, add rum and beat several more minutes. Refrigerate Serve over warm pudding.

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